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Ginger Doughnuts

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  0 reviews
  • 20 min prep time
  • 20 min total time
  • 4 ingredients
  • 8 servings
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This doughnut is like a gingerbread cookie, but better! Substitute cinnamon with ground ginger to make this spicy-sweet breakfast.

Inspired Taste
May 8, 2012

Ingredients

2
cups vegetable oil
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
1/2
cup sugar
3/4
teaspoon ground ginger

Steps

  • 1 In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F. Separate dough into 8 biscuits. Using small round cookie cutter, cut hole in center of each biscuit.
  • 2 Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until golden brown. Gently turn with tongs; fry until other side is golden brown. Place on cooling rack; cool 3 to 5 minutes.
  • 3 Meanwhile, in small bowl, mix sugar and ginger; pour onto plate. While doughnuts are still warm, place in ginger-sugar; turn to coat.
  • 1 In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F. Separate dough into 8 biscuits. Using small round cookie cutter, cut hole in center of each biscuit.
  • 2 Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until golden brown. Gently turn with tongs; fry until other side is golden brown. Place on cooling rack; cool 3 to 5 minutes.
  • 3 Meanwhile, in small bowl, mix sugar and ginger; pour onto plate. While doughnuts are still warm, place in ginger-sugar; turn to coat.

Expert Tips

To make cinnamon-sugar doughnuts, replace ground ginger with ground cinnamon.

Don’t forget the doughnut holes. Fry separately until golden brown, then roll in ginger-sugar.

Instead of using a plate, add sugar and ground ginger to a brown paper bag. Then add warm doughnuts and give them a shake to coat.

Nutrition Information

No nutrition information available for this recipe
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